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在“
Elsevier电子期刊
”中,
命中:
1
条,耗时:0.1229423 秒
1.
Antioxidant activity of fermented meat sauce and isolation of an associated antioxidant peptide
作者:
Motoko
Ohata
;
ohata
@vmas.
kitasato
-u.ac.jp"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
;
Saeko Uchida
nekokomugi@yahoo.co.jp"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
;
Lanxi Zhou
zhoulanxi@g
mail
.com"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
;
Keizo Arihara
arihara@vmas.
kitasato
-u.ac.jp"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
关键词:
Fermented meat sauce
;
Antioxidant activity
;
Gln-Tyr-Pro
刊名:Food Chemistry
出版年:2016
1
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2016年(1)
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